Braised Turnip Greens with Turnips and Apples

Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time
of the year. Add in the turnips, plus lots of apple, and the dish tastes lighter and more delicate. It's also very pretty, with the ivory turnips, golden apple, and pink ham nestled among the dark greens.

Preparation

Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.

Meanwhile, peel apples and cut into 1/2-inch pieces.

Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.

Tags:

Recent Review

Found some small turnips with their greens for sale at the farmer's market. Wise farmer advised that I separate the greens and turnips because the greens suck the moisture out of the turnips. I made this dish a week after purchasing so I'm glad I followed the advice. I agree with the other reviewers that the smaller and more tender turnips would work better. I struggled to find good apples in late July but found some crisp Fuji. I used some black forest bacon instead of a ham hock (impossible to find in July). I sautéed the turnips in the bacon fat for a few minutes and then added the greens. I added water a little bit at a time to keep it from getting overly watery. I added some reserved crisp bacon at the end and served with a simple thin boneless pork and cornbread muffins. Finished with a strawberry pie. Greens and turnips were a 4 but the apples made it more like a 3.5.